Burrito Style Wrap

This is a great lunch box option. Make sure you line the tortilla wraps with salad leaves to create a barrier between the wrap and the filling so it stays fresh for longer and doesn’t get soggy. Feel free to add more spices if its too bland or chili if you like it hot and spicy. I usually make it mild and then use Tabasco on mine or add fresh chili when I wrap it.

Ingredients:

2 whole wheat tortillas

1tbs olive oil (optional)

2 garlic cloves minced

1 small onion diced

1/2tsp paprika

1/3tsp ground cumin

sea salt, pepper

1/2 x400 can black beans, rinsed

1/2cup cooked brown rice

1tsp tomato paste

1 medium tomato diced

1/2cup sweet corn (I use frozen)

handfull coriander leaves

1/2 lime

fresh salad greens

1/2 avocado sliced

Method:

In a nonstick pan sauté the onions with a tablespoon of water or in oil if using. When it starts browning add garlic, spices and season with a little salt and pepper. Sauté until fragrant. Add the tomato paste and a little bit of water. Let it cook for few minutes. Add the beans, tomato, rice and corn and sauté until heated through and all the flavors are combined. Adding more water and seasoning if needed along the way. Add coriander leaves and turn off the heat.

Warm up the tortillas on a dry hot pan. Arrange the salad leaves on it first so the tortillas don’t get soggy, then scoop the filling over it and top it with avocado slices and squeeze some lemon or lime over it. Wrap it folding the both ends of the tortilla in. I like to wrap it in waxed paper afterwords so it holds together and doesn’t fall apart in your hand while you’re eating it. You can also toast it on a dry pan for a minute or so on each side.

Serves 2 ppl

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